Pears 7 ounces, 1 to 2 pears.
Strawberries 9 ounces, 30-50 berries.
222
principle:s of food preparation
VI
FISH, GROUP I
Ounces of the following in 1 lb.
Cost
No of
Name
of
Calories
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
Ref-
fuse
fr, 1 lb.
Black bass
$0.22
1.5
0.1
5.5
0.1
8.8
205
Buffalo fish
.10
1.4
0.2
6.0
0.1
8.3
205
Codfi-h
.12
1.3
0.0
6.3
0.1
8.3
165
Dried codfish
.08
4.5
0.0
8.8
2.4
0.3
400
Haddock
.12
1.4
0.0
6.5
0.1
8.0
165
Flounder
.15
1.0
0.0
5.2
0.1
9.7
115
Perch (white)
.10
1.2
0.2
4.5
0.1
10.0
200
Pickerel (pike)
.12
1.4
0.0
7.0
0.1
7.5
190
Red snapper
.15
1.7
0.1
6.7
0.1
7.4
225
lOO-Calorie Portion of Above, as Ready to Serve
Black bass 3.5 ounces.
Buffalo fish 3.5 ounces.
Codfish 4.5 ounces.
Dried codfish .... 1.4 ounces.
Haddock 4.5 ounces.
Flounder 6.0 ounces.
Perch (white) .... 3.5 ounces.
Pickerel (pike) .... 3.3 ounces.
Red snapper 3.2 ounces.
QUESTIONS
Why is the water-content of dried codfish higher than that of fresh?
Considering the amount of refuse in dried and in fresh codfish, which
is the more economical purchase, that is, which will yield the most
protein and the largest number of calories for an equal sum?
CHARTS OF COMPOtSITION OF FOODS
228
VII
FISH, CRUSTACEOUS — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Ani't
No. of
Name
of
in
Calories
lib.
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
Ref-
fuse
fr. 1 lb.
Clams (solids)
$0.20
15-20
1.8
0.1
0.8
13.0
0.3
340
Crabs, in shell
.30
6 avg.
1.3
0.1
0.1
6.0
0.2
8.3
195
Lobster
.25
Yi of
1 lobster
1.0
0.1
0.0
4.8
0.1
10.0
140
Oysters
.20
1 pint or
1.0
0.3
0.5
14.0
0.2
335
(solids)
20 avg.
Scallops
.20
1 pint
or 20-30
2.3
0.0
0.5
13.0
1.2
345
lOO-Calorie Portion of Above, as Ready to Serve
Claras, cooked .
Crabs, meat of .
Lobster, meat of
Oysters, cooked
ounces,
ounces,
ounces,
ounces,
Scallops 4.7 ounces.
3-5 clams.
meat of from 2-3 crabs after
cooking,
about 3^ of the meat of 1 lobster,
about 5 oysters.
5 to 8 scallops.
224
PRINCIPLES OF FOOD PREPARATION
VIII
FISH, GROUP II — AS PURCHASED
Cost
of
1 lb.
Ounces of the following in 1 lb.
No. of
Name
Pro-
tein
Fat
C'hy
Water
Salts
Ref-
fuse
Calories
fr. 1 lb.
Butterfish
Catfish
Eel
Halibut
Lake trout
Mackerel
Salmon
Shad
Whitefish
$0.15
.12
.16-25
.15
.25
.12-20
.20
.15
1.5
3.6
2.5
2.5
1.5
1.7
2.4
1.5
1.7
1.0
2.7
1.4
0.8
0.8
0.6
1.5
0.8
0.5
6.4
8.2
9.0
9.3
6.0
6.6
6.5
5.6
5.2
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
7.0
3.0
3.0
2.3
7.6
7.0
5.5
8.0
8.5
460
915
580
470
385
365
660
380
325
lOO-Calorie Portion of Above, as Ready to Serve
Butterfish 3.0 ounces.
Catfish 1.5 ounces.
Eel 2.8 ounces.
Halibut 3.0 ounces.
Lake trout 3.0 ounces.
Mackerel 3.5 ounces.
Salmon 2.0 ounces.
Shad 3.0 ounces.
Whitefish 3.7 ounces.
QUESTIONS
Which group of fish has the highest calorific value? To what may
this be attributed? Could the two groups be classified on this basis?
CHARTS OF COMPOSITION OF FOODS
225
IX
FLOUR, SUGAR, SYRUP, CHOCOLATE, ETC.
AS PURCHASED
Ounces of the following in 1 lb.
Coat
Am't
No. of
Name
of
in
Calories
1 lb.
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
fr. 1 lb.
Bread flour
$0.04
3 cups
1.7
0.2
12.2
1.8
0.1
1665
Pastry flour
.07
Page 96
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pears 7 ounces, 1 to 2 pears.
Strawberries 9 ounces, 30-50 berries.
principles of food preparation
FISH, GROUP I
Ounces of the following in 1 lb.
Cost
No of
Name
of
Calories
1 lb.
Protein
Fat
C'hy
Water
Salts
Refuse
fr, 1 lb.
Black bass
$0.22
1.5
0.1
5.5
0.1
8.8
Buffalo fish
.10
1.4
0.2
6.0
0.1
8.3
Codfish
.12
1.3
0.0
6.3
0.1
8.3
Dried codfish
.08
4.5
0.0
8.8
2.4
0.3
Haddock
.12
1.4
0.0
6.5
0.1
8.0
Flounder
.15
1.0
0.0
5.2
0.1
9.7
Perch (white)
.10
1.2
0.2
4.5
0.1
10.0
Pickerel (pike)
.12
1.4
0.0
7.0
0.1
7.5
Red snapper
.15
1.7
0.1
6.7
0.1
7.4
lOO-Calorie Portion of Above, as Ready to Serve
Black bass 3.5 ounces.
Buffalo fish 3.5 ounces.
Codfish 4.5 ounces.
Dried codfish .... 1.4 ounces.
Haddock 4.5 ounces.
Flounder 6.0 ounces.
Perch (white) .... 3.5 ounces.
Pickerel (pike) .... 3.3 ounces.
Red snapper 3.2 ounces.
Why is the water-content of dried codfish higher than that of fresh?
Considering the amount of refuse in dried and in fresh codfish, which is the more economical purchase, that is, which will yield the most protein and the largest number of calories for an equal sum?
FISH, CRUSTACEOUS — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Ani't
No. of
Name
of
in
Calories
lib.
1 lb.
Protein
Fat
C'hy
Water
Salts
Reffuse
fr. 1 lb.
Clams (solids)
$0.20
15-20
1.8
0.1
0.8
13.0
0.3
Crabs, in shell
.30
6 avg.
1.3
0.1
0.1
6.0
0.2
8.3
Lobster
.25
Yi of 1 lobster
1.0
0.1
0.0
4.8
0.1
10.0
Oysters
.20
1 pint or
1.0
0.3
0.5
14.0
0.2
(solids)
20 avg.
Scallops
.20
1 pint or 20-30
2.3
0.0
0.5
13.0
1.2
lOO-Calorie Portion of Above, as Ready to Serve
Claras, cooked . Crabs, meat of .
Lobster, meat of Oysters, cooked
ounces, ounces,
ounces, ounces,
Scallops 4.7 ounces.
3-5 clams.
meat of from 2-3 crabs after
cooking, about 3^ of the meat of 1 lobster, about 5 oysters. 5 to 8 scallops.
FISH, GROUP II — AS PURCHASED
Cost
of 1 lb.
Ounces of the following in 1 lb.
No. of
Name
Protein
Fat
C'hy
Water
Salts
Reffuse
Calories fr. 1 lb.
Butterfish
Catfish
Eel
Halibut
Lake trout
Mackerel
Salmon
Shad
Whitefish
$0.15 .12
.16-25 .15 .25
.12-20 .20 .15
1.5 3.6 2.5 2.5 1.5 1.7 2.4 1.5 1.7
1.0 2.7 1.4 0.8 0.8 0.6 1.5 0.8 0.5
6.4 8.2 9.0 9.3 6.0 6.6 6.5 5.6 5.2
0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1
7.0 3.0 3.0 2.3 7.6 7.0 5.5 8.0 8.5
lOO-Calorie Portion of Above, as Ready to Serve
Butterfish 3.0 ounces.
Catfish 1.5 ounces.
Eel 2.8 ounces.
Halibut 3.0 ounces.
Lake trout 3.0 ounces.
Mackerel 3.5 ounces.
Salmon 2.0 ounces.
Shad 3.0 ounces.
Whitefish 3.7 ounces.
Which group of fish has the highest calorific value? To what may this be attributed? Could the two groups be classified on this basis?
FLOUR, SUGAR, SYRUP, CHOCOLATE, ETC. AS PURCHASED
Ounces of the following in 1 lb.
Coat
Am't
No. of
Name
of
in
Calories
1 lb.
1 lb.
Protein
Fat
C'hy
Water
Salts
fr. 1 lb.
Bread flour
$0.04
3 cups
1.7
0.2
12.2
1.8
0.1
Pastry flour
.07